Description
- Delicious Sun-Dried Tomato Egg Biscuits: a savory, gluten-free, and easy-to-make snack with a fluffy interior, packed with Parmesan and sun-dried tomatoes. Perfect for breakfast or as a side.
Ingredients
Scale
- 4 large eggs
- 1 cup almond flour
- 1/2 cup grated Parmesan cheese
- 1/4 cup chopped sun-dried tomatoes (well drained)
- 2 tbsp olive oil (preferably from the sun-dried tomato jar)
- 1 tsp baking powder
- 1 tsp garlic powder
- 1/2 tsp dried Italian herbs (basil, oregano)
- Salt and pepper to taste
- Fresh chopped spinach (optional)
- Shredded mozzarella (optional)
- Crumbled feta (optional)
Instructions
- Preheat Oven: Preheat oven to 350°F (175°C) and line a baking tray with parchment paper.
- Whisk Wet Ingredients: In a bowl, whisk together the eggs and olive oil until smooth.
- Add Dry Ingredients: Add almond flour, Parmesan, baking powder, garlic powder, and herbs; mix until a thick batter forms.
- Fold in Add-ins: Fold in the chopped sun-dried tomatoes and any optional add-ins.
- Bake: Scoop spoonfuls of the mixture onto the baking tray, shaping them like drop biscuits. Bake for 18–20 minutes, until golden and firm.
- Serve: Allow biscuits to cool slightly, then serve warm.
Notes
- Sun-Dried Tomatoes: Make sure your sun-dried tomatoes are well-drained. Squeezing out excess oil prevents the biscuits from becoming greasy.
- Almond Flour: The use of almond flour makes these biscuits naturally gluten-free and gives them a tender, nutty texture.
- Mixing Technique: Avoid overmixing the batter after adding the flour, as this can make the biscuits tough. Mix just until combined.
- Serving Fresh: These biscuits are best served warm, as the cheese is soft and the flavors are at their peak.
- Storage: Store leftover biscuits in an airtight container at room temperature for up to 3 days, or freeze them for longer storage.
- Prep Time: 10 minutes
- Cook Time: 18-20 minutes
- Category: Snacks
- Method: Baking, Mixing
- Cuisine: American
Nutrition
- Serving Size: ¼ of the total recipe
- Calories: ~280–320 kcal
- Sugar: ~1–2 g
- Sodium: ~350–450 mg
- Fat: ~22–26 g
- Unsaturated Fat: ~5–7 g
- Trans Fat: 0 g
- Carbohydrates: ~6–8 g
- Fiber: ~2–3 g
- Protein: ~15–18 g
- Cholesterol: ~190–210 mg
Keywords: Sun-Dried Tomato Biscuits, Egg Biscuits, Gluten-Free Biscuits, Savory Biscuits, Parmesan Biscuits, Almond Flour Biscuits, Easy Baking, Healthy Snack, Breakfast Bites, Savory Snack